The jel meter test is used to judge:

✅Explanation:
The jel meter test is a simple method used to estimate the pectin content in fruit juice. It involves measuring the flow rate of juice through a graduated tube. The slower the juice flows, the higher the pectin content. This information is crucial for determining the amount of sugar to be added while making jelly.

🛑 Additional Information:::
Differences Between Jam and Jelly

• Fruit Maturity:
Jam: Made from ripe and thick flaccid fruits.
Jelly: Made from firm and 3/4th mature fruits.

• Pectin Importance:
Jam: Pectin is less important than acid.
Jelly: Pectin is essential (0.5-1%) and is tested using alcohol and a Jelmeter.

• Appearance:
Jam: Opaque.
Jelly: Transparent.

• Sugar Addition:
Jam: Sugar is added based on acid content (68.5% sugar).
Jelly: Sugar is added based on pectin content (65-70% sugar).

• Fruit Mixing:
Jam: Can be prepared by mixing fruits.
Jelly: Fruits are not mixed.

• End Point Temperature:
Jam: 219-221°F.
Jelly: 221-222°F.

• Total Soluble Solids (TSS):
Jam: 68.5%.
Jelly: >65%.

• Acid Content:
Jam: 0.5-0.6%.
Jelly: 1%.